9 whole graham crackers (1 sleeve, 8-9 crackers)
1/4 cup sugar
5 tablespoons melted butter
28 oz sweetened condensed milk (2 cans)
2 egg yolks
3/4 cup fresh lemon juice
1/2 cup sour cream
Optional: lemon zest
2 cups heavy cream (or more if you want extra)
3 tablespoons powdered sugar (more or less to taste)
Equipment:
Mixer
Oven
Instructions:
Preheat the oven to 350 degrees F.
Turn graham crackers into crumbs in a food processor or smash them with a rolling pin (or other method) in a zip baggie.
Add sugar and melted butter and pulse or mix until combined.
Place crumbs in a pie dish, patting them down on the bottom and partially up the side of the dish.
Bake for 10 minutes, remove from oven and allow to cool for 20 minutes.
In a mixer, combine sweetened condensed milk, egg yolks, fresh lemon juice, and sour cream and mix on medium-low for 2 minutes until creamy.
Scrape batter onto cooled crust and place the pie dish on a baking sheet.
Bake for 16-20 minutes or until the pie is hardly jiggly in the very center when you wiggle the tray.
Allow pie to cool for 1 hour at room temperature, then place in the refrigerator (the lower shelf, the colder and quicker the pie will be).
When ready to place whipped cream on pie, whip cream on high for 45 seconds or until cream is stiff, add powdered sugar and beat another 5-10 seconds. Spread or pipe on pie and enjoy!
tips :
Use fresh lemon juice for this recipe.
Bake the pie on a baking sheet to prevent damage.
You can use a store-bought crust if you are short on time.
No need to spray your pie plate, this always comes out easily.
Make homemade whipped cream, it only takes 2 minutes.
If you want to get fancy, you can make candied lemon peel or slices to accent the dessert.
Before placing in the fridge, allow the pie to cool for 1 hour at room temperature.
For the fastest chill, place pie on the lowest shelf in your refrigerator (cold falls).
Swap out the fresh lemon for another citrus fruit for a different flavor.